Blog Posts by Date
June 2016 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Tagsadventure behavior studies bicycle touring Bill Moyers book review books business owners capitalism CEO community supported agriculture cooking credit bureaus cross country bicycle touring cycling economics Foligno food growing washington inspiration job creation kathryn schulz life lessons local farming local farms localism local produce NPR Obama organic farming organic food organic produce organic vegetables payroll tax politics presidency rhubarb Robert Reich subscription farming sustainable foods tandem tandem bicycle tandem touring taxes travel wisdom
Cherry Blossoms Explode, The Sun Shines, A Glorious Day in Seattle!
Today I took two of my English Students (Italians) out for lunch and then we went to the University of Washington to witness the annual cherry blossom explosion. Fortunately, we have had several days of absolutely spectacular weather here in the Seattle area. Today it was sunny and almost 70 degrees! You can tell that there was a huge crowd at the university “quad” to enjoy the blossoms. There isn’t a more beautiful place than Seattle when the weather is like this. I’ve lived here since 1986 and I’m still amazed at how wonderful it can be here.
Here’s My Capzles Presentation of Our Subscription Farm Produce
For the last 3 years, I’ve been using Capzles to put together a nice presentation that exhibits all of the wonderful produce we have received from our farm subscription with Growing Washington. Please take a look through all the pictures. We ate some good food this summer. It’s interesting to note that each season brings all sorts of challenges to the farmers. This year, for example, tomatoes weren’t the best vegetables to order. The good thing about Growing Washington is that we could choose from a huge number of products each week. If we felt that the weather had been unkind to tomatoes or the delicate lettuces, we chose something else. No problem. I hope you enjoy the Capzles presentation. Also, make sure you turn the music on!!!
The Last “Official Summer Season” Box of Organic Food
This is the final week of our “summer food box” share of organic food from Growing Washington. This is the third year running that we have been involved in community supported agriculture and we continue to be very satisfied customers. This year we ordered a 20 week share in this wonderful subscription farm plus we added the five week Autumn delivery. The Small Vegetable Box provides a choice of eight vegetables per week from what is coming out of the fields. The Small Veggie Box costs $24 per week or $432 for the eighteen-week season. The summer season this year ran from June 13 to today. We will now continue to receive organic food from our extended share for the next 5 weeks.
Organic Food Rocks……..Week 20
I was really excited to receive our vegetables this week. I ordered a variety of potatoes and I also ordered escarole which I’ll describe more below. You know, it’s hard to describe the various earthy smells that come off these organic vegetables when we put them on the counter. You don’t get the same whiff of earthiness when you buy food at the grocery store. Not even the organic food at the grocery store is the same. Here’s the list of this week’s vegetables:
- Gala Apples – The first Gala apple tree was one of many seedlings resulting from a cross between a Golden Delicious and a Kidd’s Orange Red planted in New Zealand in the 1930s. Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. Quality indices include firmness, crispness, and sweetness. (citation from Wikipedia)
- Escarole – Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste — but not color — it is almost indistinguishable from radicchio. Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. (from Cookthink.com)
- Swiss Chard – Swiss Chard is one of the most nutritious vegetables you can eat. I simply saute the chopped-up leaves and stems with olive oil, garlic, hot pepper flakes and splash the saute with wine or stock as the leaves cook. Here’s a great site that explains why chard is so nutritious: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16
- Braising Mix – I prepare this mix of various leafy greens in much the same way I prepare chard.
- Spicy Greens Mix – This mix of lettuces, arugula and spicy mustard greens is a delicious combination of flavors that goes well with a lot of dishes. I particularly like to toss these greens with a sweet vinaigrette, put it on the serving plate and then place a piece of grilled or sauteed piece of salmon on top of it…..yummy!
- Russet Potatoes – We received 2 large russets and a slew of smaller potatoes…….
- Yukon Gold Potatoes – Oh my, there’s nothing better than making mashed potatoes with Yukon Golds. Rich, creamy and delicious they are truly one of the best tasting potatoes in the world.
- Carrots – The carrots we receive from Growing Washington are so sweet and tender that I simply rinse them off and start eating. I don’t even bother peeling them….
- Beets – One advantage of receiving beets from an organic farm is that they always come with the tops (greens). In actuality, beets are two vegetables in one: the beet root and the beet greens. I cook both. I generally roast the beet roots in the oven for an hour (or more). I saute the greens in much the same way I prepare all the other greens. Beet greens are delicious!
Yukon Gold Potatoes
Gala Apples, Chard, Carrots, Spicy Greens
Some Classic Autumnal Organic Food Arrived Today
We are nearing the end of real summer vegetables (local organic food in particular). This week the only “summery” vegetables I ordered were the mixed hot peppers because they will soon be unavailable and I wanted to spice up some dishes this week! In fact, I used one of the small Serranos this evening by sauteing it with garlic and mixed greens. Oh that was tasty! This week we received some real classics for this time of year:
- Shelling Beans – I intend using these shelling beans for a nice soup later this week. I just made a large batch of chicken stock which I’ll use for the soup base
- Bush Delicata winter squash – These are delicious little winter squash that I like to cut in half, roast and serve in their skins like baked potatoes. Some butter and a pinch of salt……..heaven.
- Banana Fingerling potatoes – These are incredibly versatile potatoes. I’ve baked them, roasted them, mashed them and they cook very quickly in the microwave. When I roast fingerlings, I’ll cut them length-wise, toss them in olive oil and a couple of whole garlic cloves and sprinkle them with kosher salt.
- German Butterball potatoes – These are uber-delicious as mashed potatoes.
- Red Cabbage – Cabbage is of the most economical of the organic foods we receive from our subscription farm. Head cabbage (green, savoy, red) can be stuffed, sauteed or made into a delicious soup (as I recently did with the large Savoy cabbage we received from the farm.) Oh, I forgot that I like home made coleslaw!
- Fennel – I’m often asked what to do with fennel bulbs (often misnamed in grocery stores as “anise”….a totally different plant). In the summer I’ll quickly blanch the bulb, cut it in half, toss it with a high-flash-point oil and then grill it. I like to julienne a bulb along with a leek and a carrot then saute them together in butter and then garnish a piece of white fish with mixture. Raw fennel goes great in salads. It adds a wonderfully gentle liquorice flavor to all sorts of dishes.
- Fuji Apples – I love Fujis because the taste like apples dipped in caramel without the calories! Notice how beautiful these Fujis are!
- Purple Winterbor Kale – As always, I’m going to add this deep-purple kale to all sorts of dishes this week. I have leftover cabbage soup that I’ll add it to. I’ll do a nice saute with garlic and another hot pepper and probably add a few leaves to the bean soup I’m going to make.
A Note about Storing Organic Food (especially produce)
I wanted to mention something about the shelf life of the organic food we receive from Growing Washington. Believe it or not, we don’t always get to all the vegetables we receive in the course of a week. We make a point of eating all the highly perishable fruits and vegetables first. What’s amazing is how long some of these foods will last if kept in the refrigerator or in our pantry. Many of the hearty greens such as kale, mixed braising greens and the root vegetables will last a long time in the refrigerator. Cabbages will literally last for weeks.